438 Cookbook by Jackie Cruickshank

winter 2014

DESIGNER TASTES A collection of favorite recipes by students in Type III Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

winter 2014

DESIGNER TASTES A collection of favorite recipes by students in Type III Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

Designer Tastes

TABLE of CONTENTS Breakfast Grandma’s Swedish Pancaes.............................................................2 Nana’s Banana Bread........................................................................3

Appetizers Spam Musubi.....................................................................................6 Caprese Stack....................................................................................7 Ahi Tuna Tartar................................................................................8 Avacado Shrip Stack........................................................................10 Taco Soup........................................................................................11 California Roll................................................................................12 Really Good Guac..........................................................................13 Greek Grilled Avacados...................................................................14 Moroccan Chickpea Soup...............................................................15 Hamachi Poke................................................................................16

Designer Tastes

Meals Cajun Shrimp Alfredo.....................................................................19 Bertolucci’s Gourmet Grilled Cheese.............................................20 Mixed Grilled Kebabs.....................................................................21 Oriental Cold Noodle Salad...........................................................22 Tostada Crisp..................................................................................23 Mexican Two Bean Chicken Chili..................................................24 Babhi Kecap....................................................................................25 Mushroom Risotto...........................................................................26 Korean BBQ Short Ribs.................................................................27 Now That’s a Taco Salad................................................................28 Joong Chinese Tamales...................................................................29

Desserts + Drinks Chocolate Banana Bonbons............................................................34 Almond Paste Cookies.....................................................................35 Pimms NO 1. Traditional Cocktail................................................36 Italian Sesame Seed Cookies..........................................................37 Shepherd’s Pie.................................................................................38 Shepherd’s Pie with an Accent........................................................39

Designer Tastes

Mor Mor’s Pineapple Upside Down Cake......................................41 Halo Halo........................................................................................42 Brown Butters Spoon Cookies.........................................................43 Black Flower Fizz............................................................................44 Cucumber Sangria..........................................................................45 Buckeye Brownie Cookies...............................................................46 World’s Best Chocolate Chip Cookies.............................................47 Blackberry Meyer Lemon Gin + Tonic..........................................48 Nana’s Coconut Cream Pie.............................................................49 Black Planet Cake...........................................................................50 Oat Nut Bars with Cocounut Lemon Icing.....................................51 Moscow Mule..................................................................................53 Black Russian Cake....................................................................... 54

Breakfast

breakfast

Designer Tastes

Ingredients 3 eggs 1 ¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar 4 tbs of butter 1 lemon powdered sugar

Serving 3 people

GRANDMA’S SWEDISH PANCAKES Instructions Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk.

In a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan.

This should be a thin coating on the saucepan and should rise up to the edges a little bit. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan.

It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

Adapted from Lavina DeNatale // Illustration by Rebecca Reid

2

Designer Tastes

Ingredients

breakfast

NANA’S BANANA BREAD

1 ¾ cups of flour 2 teaspoons of baking powder

Instructions

¼ teaspoon of baking soda

Heat oven to 350º and grease loaf pan.

½ teaspoon of salt ⅓ cup of Crisco ⅔ cup of sugar 2 eggs 1 cup of mashed bananas

Serving 5 people

At medium speed in electric mixer mix (cream) Crisco and sugar.

Mix together flour, baking powder, baking soda and salt.

Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended.

Pour into greased loaf pan.

Bake one hour Cool in pan for 10 minutes and then put on cooling rack.

You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

Adapted from The Muench Family // Illustration by Skyler Muench

3

Designer Tastes

Ingredients 1 ¾ cups umbleached all purpose flour 1 teaspoon nutmeg

breakfast

CHOCOLATE CHIP PUMPKIN BREAD

1 teaspoon ginger

Instructions

1 teaspoon cinnamon

Preheat oven to 350°F.

1/2 cup olive oil

Grease and f lour 9x5x2 1/2-inch metal loaf pan.

1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract ⅓ cup whole milk

Sift first 7 ingredients into medium bowl.

Using electric mixer, add oil in large bowl until smooth.

Gradually beat in sugar, then beat in eggs 1 at a time.

Add vanilla pudding with egg mixture, pumpkin, and vanilla.

1 cup miniature semisweet chocolate chips

Beat dry ingredients into pumpkin mixture alternately with milk.

Serving

Stir in chocolate chips.

12 people

Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

Adapted from Kathy Rudd, Home Recipe // Illustrations by Emilie Rudd

4

SNACKS

snacks

Designer Tastes

Ingredients 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)

Serving 5–8 people

SPAM MUSUBI Instructions Cut Spam into 10 slices. Fry until slightly crispy.

Remove and drain on plate lined with paper towels.

In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

Lay a sheet of nori lengthwise on a clean surface.

Moisten lower half of musubi maker, and place on lower third of nori.

Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

Top with slice of Spam. Remove musubi maker.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Recipe from Mamandrews // Illustration by Ashley Andrews

6

snacks

Designer Tastes

Ingredients 1 medium to large tomato Âź cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper

Serving 1 per person

CAPRESE STACK Instructions Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

Drizzle with olive oil and balsamic vinegar.

Season to taste with salt and pepper, if desired.

Adapted from tablespoon.com // Illustrations by Christy Pak

7

snacks

Designer Tastes

Ingredients Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil (will probably need more)

1 teaspoon peeled and grated fresh ginger

¾ teaspoon orange zest

3 tbsp sesame seeds

Tartare

½ teaspoon kosher salt

2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil

AHI TUNA TARTAR on SESAME WONTON CHIPS

1 clove garlic, minced

2 tablespoons fresh cilantro, finely chopped

6 ounces sushi-grade tuna, cut into ¼ inch dice

8

1 avocado, cut into ¼-inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish

Servings Makes 24

Instructions Wonton Crisps Sesame Wonton Crisps Preheat oven to 350º F. Line a baking sheet with parchment paper.

Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lighly).

Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool.

(Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Adapted from www.cdkitchen.com // Illustrations by Jenna Verbryke

Designer Tastes

TUNA TARTARE continued

Wonton Crisps Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Assembly Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

snacks

Designer Tastes

Ingredients Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (about 1/2 cup) 1 avocado, cubed 3 sprigs cilantro (opptional) ¼ cup chopped sea beans

Dressing 6 tbsp balsamic vinegar

AVOCADO SHRIMP STACK Instructions Dressing To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper.

Cover and place in fridge while preparing stacks.

Stacks Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on.

Now add the ingredients one at a time.

First add in the broccoli salad sprouts. Next add tomatoes. Add cucumbers on one side, and corn on the other.

3 tbsp olive oil

Add mango on top of the cucumber side, and red onion on top of the corn side.

¼ tsp salt

Completely top with avocado.

Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold.

Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

Adapted from www.immaeatthat.com // Illustrations by Alyssa Hornby

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snacks

Designer Tastes

Ingredients One pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing

TACO SOUP Instructions Chop and sauté yellow onion in a large skillet.

1 packet Schilling taco seasoning

Add ground sirloin and continue sautéing until meat is a light brown color.

8oz can of Rotel diced chili

If your meat is under 90% fat free, drain and remove fat.

14oz can of corn 14oz can of pinto beans 14oz can of kidney beans 24oz can of hominy 24oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese

Serving 6 to 10 people

Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below.

Remove from heat and pour into a large pot.

Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.

Bring to a boil Once boiling, change heat to low and simmer for three hours.

Remove from heat and serve.

Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.

Adapted from Zulch Family Recipe // Illustration by Zach Zulch

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Designer Tastes

Ingredients 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into ¼ inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows ⅓ cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crab sticks, torn into pieces Wasabi and Soy Sauce for serving

Serving 1 per person

snacks

CALIFORNIA ROLL Instructions Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

Allow the rice mixture to cool to room temperature before making the roll.

Cover sushi roll by wrapping it in plastic wrap.

Cut nori (seaweed) sheets in half crosswise.

Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.

Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

Cut the roll.

Adapted from the Food Network // Illustrations by Hyung-Min Park

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snacks

Designer Tastes

Ingredients 2 large avocados

REALLY GOOD GUAC

¼ cup sweet yellow onion

Instructions

¼ cup chopped cilantro

Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD.

Juice of one lime chopped up pickled jalapeño slices 1 tsp. of jalapeño juice salt and pepper

Serving 5–8 people

Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime.

Now mush it all up! No special mushing technique required, but feel free to make one up.

Add 1 tsp of jalapeño juice for added spiciness if desired.

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

Recipe from Mamandrews // Illustrations by Kelsey Didge

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snacks

Designer Tastes

Ingredients Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

Serving 1 per person

GREEK GRILLED AVOCADOS Instructions Cut avocados in half and remove pit.

Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

Drizzle the avacado with olive oil, sundried tomatoes, kalamata olives and feta cheese.

Place on barbecue for 5 to 10 minutes depending on the heat of your barbecue.

Adapted from Tammilee Tips // Illustration by Samantha Gee

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snacks

Designer Tastes

Ingredients 1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into ½ inch pieces

1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges

Serving 7 people

15

MOROCCAN CHICKPEA SOUP Instructions Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes.

Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste.

Serve with lemon wedges.

Adapted from America’s Test Kitchen Healthy Cookbook // Illustration by Kat Whalen

snacks

Designer Tastes

Ingredients Poke

Pineapple Poi

2 tablespoons extra-virgin olive oil

2 teaspoons xanthan gum

2 tablespoons sake

4 cups fresh pineapple chunks

2 tablespoons mirin

Taro Chips

3 tablespoons fresh lemon juice

1 small taro root Vegetable oil for frying

1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Sea Salt & freshly ground black pepper 1 pound sashimigrade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans

Salt

Servings 6 people

16

HAMACHI POKE with PINEAPPLE POI + TARO CHIPS Instructions In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).

Add the hamachi and sea beans.

Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.

Transfer to a container, cover, and refrigerate until ready to use.

Adapted from Chef Marcel Vigneron // Illustration by James Butler

HAMACHI POKE continued

Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.

In a large heavy pot, heat about 3 inches of oil to 350â °F. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain.

Sprinkle with salt. Cool completely before serving.

Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.

MEALS

meals

Designer Tastes

Ingredients 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Serving 5–8 people

CAJUN SHRIMP ALFREDO Instructions Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta.

When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp.Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the ½ to 1 T).

Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Adapted from Bergmann Family Recipe // Illustrations by Nicole Bergmann

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Designer Tastes

Ingredients 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Columbus Peppered Turkey Breast 2 tbsp. butter

Serving 1 person

meals

BERTOLUCCI’S GOURMET GRILLED CHEESE Instructions Preheat skillet over medium heat.

Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.

Add slice of Jarlsberg cheese on non-buttered side.

Slice half tomato into thin slices and place on top of cheese.

Gently place slice of turkey breast on top of tomato slices.

Add slice of Provolone cheese on top of turkey.

Place second slice of bread on top of sandwich butter-side-up.

Grill until lightly browned and flip over; repeat process until cheese is melted.

When cheese has melted, remove from skillet using spatula and cut in half diagonally.

Adapted from Bertolucci // Illustration by Albert Chang

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meals

Designer Tastes

Ingredients Sauce

Kebabs

1 tablespoon coconut oil or vegetable oil

1 pound boneless fish fillets, cut into bite-size pieces

1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses ⅓ cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt

1 pound peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt & freshly ground black pepper

Servings 4 people

21

MIXED GRILLED KEBABS with GUAVA BBQ SAUCE Instructions BBQ sauce Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender.

Stir in guava nectar and remaining ingredients.

Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

BBQ kebabs Prepare Guava BBQ Sauce.

Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper.

Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with ¼ cup sauce.

Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

Adapted From Coastal Living // Illustration by Katelyn Burgin

meals

Designer Tastes

Ingredients Salad 1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro

Dressing 1 tbs sesame seeds 2 tbs soy sauce 2 tbs rice vinegar 2 tbs olive oil 2 tbs sesame seed oil 1 tbs brown sugar 1 tbs chili paste 1 tsp salt and pepper

Serving 1 person

ORIENTAL COLD NOODLE SALAD Instructions Salad Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Dressing For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

Assembly Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

Adapted from Los Altos Bakery and Cafe // Illustration by Amanda Yam

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meals

Designer Tastes

TOSTADA CRISP

Ingredients 1 head of lettuce 1 onion

Instructions

2 tomatoes

Shred Rotisserie chicken and place ½ of shredded chicken on pan. Add 2 tbsp. of teriyaki sauce and mix.

Keep lid on at low heat.

1 red bell pepper 1 avocado

Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

1 lime feta cheese mozzarella cheese small tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce

risp by Kathy Choi

Serving 1 person

Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick.)

Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

Place 1 small tortilla on pan and heat up for 1 minute; f lip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

Place ½ cup of shredded teriyaki chicken onto tostada base.Add two spoons of salsa mix on top of chicken and spread evenly. Add small handful of lettuce and spread evenly. Place red bell pepper strips on top along with 1/4 of the sliced avocados. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

Adapted from ww.food.com // Illustration by Kathy Choi

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meals

Designer Tastes

Ingredients 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained pinto beans.

1 cup drained canned whole kernel corn

MEXICAN TWO BEAN CHICKEN CHILI Instructions Combine broth, salsa and tomato sauce in (4-qt.)

Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.

Ladle chili into soup bowls. Top with desired toppings. Enjoy.

3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ - 2 tbsp chili powder 1 tsp ground cumin *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

Serving 6 people

Adapted from The Pampered Chef // Illustration by Sara Ingram

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meals

Designer Tastes

Ingredients 2 lbs Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt ½ teaspoons white pepper 1 teaspoons Chinese Five Spices 2 tablespoons rice wine 2 tablespoons soy sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil 2 shallots 1 inch ginger 2 cloves garlic

Serving 6–8 People

BABNI KECAP PORK with SWEET SOY SAUCE Instructions In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic).

Cut the pork into about 2 inch cubes.

Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices.

Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes.

Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color.

Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot.

Cook until done (about 45 minutes to an 1 hour, depending on desired tenderness) and oil comes out.

Adapted from Mrs. Lusiana Hertanu // Illustration by Kelby Hertanu

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meals

Designer Tastes

Ingredients 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups Arborio rice ½ cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Parmesan cheese

MUSHROOM RISOTTO Instructions In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Serving 6 people

Adapted from Myleen on allrecipes.com // Illustration by Florence Lui

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meals

Designer Tastes

Ingredients 4 pounds Korean-style short ribs (LA style cut ribs also works) ¾ cup Soy Sauce 2 tbsp sugar 2 tbsp brown sugar ½ onion yellow onion; chopped 2 stalks green onion; chopped 2 tsps ginger; minced 3–6 cloves garlic; minced 1 tbsp honey 2–3 tbsp toasted sesame seeds 1 tsp sesame oil 1 tsp oil ½ tsp cayenne 2 Tbsp Mirin aka Rice Wine (or White vinegar)

Serving 6–8 People

KOREAN BBQ SHORT RIBS Instructions Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.

Mix all ingredients until sugar has dissolved.

Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs.

Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.

Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different f lavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

Adapted from Joyce Washington // Illustration by Paul Washington

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meals

Designer Tastes

Ingredients 2 boneless, skinless chicken breasts

1 avocado, chopped

2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced

⅔ cup sweet corn ½ pint grape tomatoes, quartered ¼ red onion, diced ¼ teaspoon salt

2 teaspoons ground cumin

¼ teaspoon pepper 1 tablespoon olive oil

2 teaspoons smoked paprika

½ teaspoon red wine vinegar

½ teaspoon chili powder

1 lime, juiced

¼ teaspoon salt

a few tortilla chips, crushed

¼ teaspoon pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped

Servings 2 large salads

28

NOW THATS A TACO SALAD Instructions The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2 to 24 hours.

When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken, whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.

To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!

Adapted From www.howsweetisthis.com // Illustration by Alyx Mackler

meals

Designer Tastes

Ingredients 1 (12 oz.) package dried bamboo leaves ½ pound pork belly 2 ½ pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] ¼ cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]

Serving 5–8 people

JOONG CHINESE TAMALES Instructions Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight

Bamboo leaves Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice.

Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes.

Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

For the lap cheong Rinse lap cheong under cold running water and drain.

Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.

Adapted from Traditional Chinese Meal // Illustration by Darren Chan

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JOONG continued

For the the pork belly Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½-inch wide strips lengthwise. Cut each strip into 1-inch pieces.

Set aside.

For the salted duck egg yolks If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside.

Shred scallops into strips and set aside.

For the rice Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.

For the mung bean: Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

Designer Tastes

JOONG continued

To Assemble Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves.

Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.

Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice.

Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.

Designer Tastes

JOONG continued

Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves.

If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished.

Excess joong leaves can be dried at room temperature on a wire cooling rack and reused Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 ½ hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

SWEETS + DRINKS

Designer Tastes

Ingredients 12 oz. semisweet chocolate, chopped â…” cup toasted and chopped almonds or pecans 2 bananas

Serving 8 people

sweets + drinks

CHOCOLATE BANANA BONBONS with ROASTED ALMONDS Instructions In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat but leave the bowl of chocolate on top of the pan to keep warm.

Place the nuts in a shallow bowl. Line a baking sheet with waxed paper.

Peel the bananas and cut into ½-inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared baking sheet and sprinkle with some of the nuts. Repeat to dip and coat the remaining banana slices.

Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.

Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008). // Illustrations by Jackie Cruickshank

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sweets + drinks

Designer Tastes

Ingredients ½ lb. very soft butter 1 c. sugar

ALMOND PASTE COOKIES

1 c. grated almond paste

Instructions

1 egg, beaten

Cream butter and sugar well. Add remaining ingredients.

1 ½ c. flour

Form batter into small balls, press down with floured fork on ungreased cookie sheet.

½ tsp. baking powder ½ tsp. baking soda Pinch of salt

Serving 5–8 people

Bake for 9–10 minutes at 350º. Place cookies on cooling rack and let cool for 10–15 minutes.

Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

Let cool for one hour on countertop or in refrigerator.

Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

Adapted from www.cooks.com // Illustration by Heather Brown

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Designer Tastes

Ingredients 1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries

Serving

sweets + drinks

PIMMS NO. 1 TRADITIONAL COCKTAIL Instructions Half fill a large jug or tall glass with ice cubes Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jog or glass.

Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

1 person

Adapted from www.ecipewise.co.uk // Illustrations by Allie Gentes

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Designer Tastes

Ingredients 3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk

sweets + drinks

ITALIAN SESAME SEED COOKIES Instructions

1 lb. Shortening (Half butter, half oleo)

Cream shortening and sugar, add beaten eggs, milk, vanilla and whiskey.

4 tsp. baking powder

Gradually work in flour and baking powder.

4 tsp. vanilla

Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut.

jigger of whiskey ½ cup sesame seeds

Serving

Bake at 375º for about 30 minutes or until golden brown.

8 people

Adapted from Hadley Family Recipe // Illustration by Danielle Hadley

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Designer Tastes

Ingredients

sweets + drinks

SHEPHERD’S PIE

2lbs ground beef 2 cans cut green beans (drained)

Instructions

2 cans corn (drained)

Preheat oven to 350ÂşF

2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese (to melt on top)

Serving 8 people

Brown the ground beef in a skillet.

Make instant mashed potatotoes in a bowl according to package instructions and set aside Spay casserole dish with nonstick cooking spray.

Open canned veggie; drain, dump in casserole dish.

Strain off any fat from ground beef, then add on top of veggies.

Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish.

Open tomato soup cans (not not add water), dump on top of veggie/beef mix Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup.

Spread mashed potatoes to even cover all other ingredients (do not mix in).

Cook for 25 minutes, unvovered.

Cover with shredded cheese and let cook for another 5 minutes, uncovered. Let cool.

Adapted from Grandma Judith Hopps // Illustration by Meagan Haneke-Hopps

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sweets + drinks

Designer Tastes

Ingredients Filling

Kebabs

2 tbsp olive oil

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SHEPHERD’S PIE with AN ACCENT

1.5lbs golden potatoes

1 ½ lbs ground lamp or beef 1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic salt and pepper Worcestershire sauce Tomato puree or paste Red wine ¼ cup heavy cream

¼ cup heavy cream

Instructions

3 ½ tbsp butter

Prep work

Salt and pepper

Dice the garlic

2 egg yolks

Separate herbs from the stems

¼ cup parmesan cheese

Separate egg yolks

Servings

Peel and slice potatoes into even pieces

5 people

Cook the filling Pour Olive Oil into a hot, large pan, then add meat.

Stir meat for a few minutes until brown, and broken into very small pieces.

Add rosemary, thyme, and garlic, then stir some more.

Add carrot, and onion, stir a little longer. Add Worcestershire Sauce, stir, add Tomato Puree, stir.

Add Red Wine and sweat down for a minute or two.

Add chicken stock and cook for 3 more minutes.

Adapted from Gordon Ramsay // Illustration by Joe Hewison

Designer Tastes

SHEPHERED’S PIE continued

Cooking the Potatoes Boil water, add salt and potatoes, and set a timer for 15 minutes.

After 15 minutes, take potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl.

Mash the potatoes with their ingredients from above and keep warm

Final Instructions Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400ºF for 18–20 minutes to brown the potatoes and set the pie.

Designer Tastes

Ingredience ¼ lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix

Serving 8 people

sweets + drinks

MOR MOR’S PINEAPPLE UPSIDE DOWN CAKE Instructions In a 12 inch oven safe skillet (cast iron skillet works best) melt the butter. Add brown sugar until thick (but not caramelized).

Arrange the pineapple rings on top of the brown sugar and butter mixture.

Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan, over the top of the pineapple rings.

Bake at 350 ºF for 30–35 minutes.

Remove from oven when a toothpick comes out clean.

Turn out onto a cake plate immediately and let cool.

Adapted by Grandma Goody Jacobson // Illustration by Kirsten Jacobson

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Designer Tastes

Ingredients 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe 2 tbsp freshly shredded jackfruit 2 tbsp sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk

sweets + drinks

HALO HALO Halo-halo is a popular cold dessert from the Philippines.

It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.

Instructions In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

Cover the mixture with enough shaved ice, depending on preference. Swirl evaporated milk on top of the ice.

Top with a scoop of ice cream and some slabs of caramel custard. Mix it all together. Or not.

1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard

Serving 1 per person

Adapted from Lagmay Family Recipe // Illustration by Cristopher Lagmay

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Designer Tastes

Ingredients 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼–⅓ cup raspberry jam Confectioners’ sugar, for dusting

Serving 32 sandwiched cookies

sweets + drinks

BROWN BUTTERS SPOON COOKIES Instructions Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl and cool slightly.

Whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about 12 to 15 minutes.

Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie.

Lightly dust the cookies with the confectioners’ sugar.

Adapted from Food Netowork Kitchens // Illustration by Madison Mar

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sweets + drinks

Designer Tastes

Ingredients

BLACKFLOWER FIZZ

Absolut Citron Vodka St. Germaine Elderflower Liqueur

Instructions

Perrier Jouet Brut Champagne

In a pint glass muddle

Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)

Serving 1 Martini

one slice of a fresh peach two fresh blackberries two fresh mint leaves two ice cubes

Fill the glass with ice and add 2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice splash of Sprite (can substitute club soda)

Next Shake and strain into large chilled martini glass, then float: 1.5oz Perrier Jouet Brut Champagne

Garnish Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer.

When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

Adapted from Jared Moore + Jack Britton // Illustration by Jared Moore

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sweets + drinks

Designer Tastes

Ingredients 1 small honeydew melon

CUCUMBER SANGRIA

12 limes, thinly sliced Âź fresh mint leaves

Instructions

Âź cup lime juice

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.

1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

Serving 15 people

In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves.

In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

Adapted from www.bhg.com // Illustration by Viridiana Osio

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Designer Tastes

Ingredients 1 box (18-19 oz) brownie mix

sweets + drinks

BUCKEYE BROWNIE COOKIES

1/4 cup butter, melted 1/2 cup cream cheese, room temperature!

1 egg 3/4 cup peanut butter 3/4 cup powdered sugar 3/4 cup chocolate frosting

Serving 24 cookies

Instructions Preheat oven to 350° Line baking sheet with parchment paper.

In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.

Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.

In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

Bake for 10–12 minutes until edges are set, then let cool until they are room temperature.

When cooled, top each cookie with about a tablespoon of chocolate frosting.

Adapted from www.cookiesandcups.com // Illustration by Chelsea Lightfoot

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Designer Tastes

Ingredients ¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten

sweets + drinks

WORLD’S BEST CHOCOLATE CHIP COOKIES Instructions Preheat oven to 350º.

3 cups all-purpose flour

Cream sugars and butter.

¾ teaspoon baking soda

Add vanilla and eggs and mix well.

¾ teaspoon salt

Combine dry ingredients together and gradually add to creamed mixture.

3 cups semi-sweet chocolate chips

Stir in chips and nuts.

1 cup walnuts, chopped or 1 cup pecans

Roll into 1¼” balls and place on non-stick cookie sheets, about 2” apart.

Serving

Bake for 10 to 12 minutes.

10 people

Adapted from www.food.com by Karnen A. // Illustration by Evan Laforce

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Designer Tastes

Ingredients 12 blackberries 20 fresh mint leaves 2 Meyer lemons Âź cup simple syrup 12 oz. quality gin tonic water ice

Serving 4 people

sweets + drinks

BLACKBERRY MEYER LEMON GUN + TONIC Instructions Set out four high ball glasses.

Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.

Fill each glass with ice, followed by 3 ounces of gin.

Top off each drink with tonic water, stir and serve.

Adapted from www.spoonforkbacon.com // Illustration by Kelsey Lancaster

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Designer Tastes

Ingredients Filling ⅓ cup flour ⅔cup sugar ¼ tsp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla 2 cups coconut

Topping 4 beaten egg whites 3 tbsp powdered sugar sprinkling of coconut

Crust Store bought crust

Serving 7 people

sweets + drinks

NANA’S COCONUT CREAM PIE Instructions Cook crust at 450ºF for 12 minutes or until golden brown.

Mix dry filling ingredients into a deep pot.

Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.

Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional).

Place pie into oven at 350ºF for 16 min.

Adapted from Dorothy Coombs // Illustration by Kerstin Segervall

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sweets + drinks

Ingredients Filling 16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips

Batter ¾ cup cocoa ½ cup hot water 2 ⅔ cups cake flour 1 tablespoon and 1 tsp baking soda ¼ teaspoon salt ½ cup butter 1 ½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk

Serving 10 people

BLACK PLANET CAKE Instructions Filling Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

Fold in the chocolate chips and set aside.

Batter Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.

Fold in the buttermilk and the dry ingredients and blend until just mixed.

Pour ⅔ of the batter into a greased 9 in by 13 in pan.

Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350ºF for 30 minutes or until a toothpick inserted in the center comes out clean.

Adapted from www.fromthekitchen.com // Illustrations by Olivia Yu

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sweets + drinks

Designer Taste

Ingredients Bar ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds

¾ cup butter 2½ tbs molasses (or treacle or golden syrup)

OAT NUT BARS with SWEET LEMON COCONUT ICING

½ tsp baking soda ¼ cup hot water

Icing

¼ cup pepitas (pumpkin seeds)

1 cup icing sugar

½ cup chopped walnuts

1 tsp butter

1 tbs linseeds (flax seeds)

Servings

½-1 lemon, juice & zest

20 bars

Instructions Sift the flours into a large bowl.

Add the oats, coconut, seeds and nuts and stir to combine well.

Combine the baking soda with the warm water and stir to dissolve.

Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses.

Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.

Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

Adapted from www.veggienumnum.com // Illustrations by Jason Shindler

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Designer Tastes

OUT BARS continued

Bake in the pre-heated oven for 15–20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.

Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

Once the icing is set cut evenly into bars.

These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

Designer Tastes

Ingredients

sweets + drinks

MOSCOW MULE

¼ cup lime juice ¼ cup vodka ½ cup ginger beer

Serving 1 person

History The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.

Instructions Pour vodka into glass.

Pour lime juice into glass. our ginger beer into glass.

If desired, garnish with a slice of lime and serve chilled.

Adapted from www.cocktailtimes.com // Illustration by Emma Dowling

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sweets + drinks

Designer Tastes

Ingredients Cake 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua

Glaze ½ cup powdered sugar

BLACK RUSSIAN CAKE Instructions Cake Combine all ingredients Pour batter mixture into greased bundtpan Bake 350º for 45–50 minutes

Glaze Combine ½ cup powdered sugar with ¼ cup of Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving!

¼ cup of Kahlua

Serving 10 people

Adapted from Stacy Vetrovec // Illustrations by Sara Vetrovec

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Designer Tastes

Design by JACKIE CRUICKSHANK with Avenir Next + Baskerville winter

2014